Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
Cut sausage in half lengthwise.
Cut
o 8 minutes.
Add soup and kielbasa. If necessary, thin
br>Pour both cans of soup into a 2-quart pot
hickpea puree and butter to lentil soup. Season to taste with salt
thyme and oregano. Let the soup simmer on low heat for
f olive oil.
Remove sausage from casings and crumble.
Dice the first four ingredients and saute them in a large pot with the oil. Saute until tender.
Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
Pour 8 cups for chicken broth, the vegetables back into the pot.
Add tomatoes and lentils.
Add remaining ingredients.
Simmer until the lentils are tender, 30-45 minutes.
Remove 1/3 of the soup and puree. then return it to the pot.
Correct the seasonings and remove bay leaf.
inutes.
Add the garlic, sausage, and thyme; cook 1 minute
celery(if using soy chorizo sausage, add now) and salt and
ven over med. heat; add sausage and saute 3 to 5
the bottom of your soup pot over medium heat.
Place the lentils in a large soup pot.
Add enough cold water to cover them by 3 inches.
Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
Cook the lentils for about 45 minutes.
Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
Cut each chorizo in half, and serve 1 piece to a bowl.
Season to taste with salt, and serve.
rom heat. Set aside. Place sausage in a small nonstick skillet
chicken Italian sausage in olive oil and butter in soup pot. Stirring
Brown sausage; drain off fat.
In a large pot combine all ingredients bring to boil.
Reduce heat,cover.
Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
Sprinkle with Parmesan cheese and serve.
xcept for the garlic, potato, sausage and salt in a large
Put your sausage in the freezer until firm
Remove to plate.
To sausage drippings in saucepot, add carrots
In a large soup pot, stew pot or dutch